Président macaroni gratin appetiser

Gratin de macaroni Président à l'apéro

Preparation time : 15 mins


Cooking time : 20 mins


Difficulty :


Ingredients

  • 100g Président Grated Emmental
  • 100g macaroni pasta
  • For the mushroom purée:
  • 60g Président slightly-salted butter
  • 50g onions
  • 500g button mushrooms
  • 50g shallots
  • ½ lemon
  • table salt, ground pepper

Preparation

Step 1

Start by making the mushroom purée.

Step 2

To do this, wash, peel and finely chop the shallot and onion, then brown in the melted butter in a pan.

Step 3

Wipe the mushrooms clean with a cloth.

Step 4

Chop them and toss them in lemon juice to stop them discolouring.

Step 5

Add to the shallots and cook, stirring regularly until all the moisture has evaporated.

Step 6

Remove from the pan and keep cool.

Step 7

In the meantime, boil the macaroni in salted water.

Step 8

Drain and leave to cool.

Step 9

Transfer the mushroom purée to a piping bag fitted with a small plain nozzle.

Step 10

Fill the macaroni one at a time.

Step 11

Arrange the filled pasta in an oven-proof dish, making sure you space them out.

Step 12

Sprinkle with Président Grated Emmental and cook under a preheated grill.

Step 13

Once they are golden brown, take them out of the oven, skewer them with cocktail sticks and serve piping hot as an appetiser.